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Leek and Potato Soup Recipe

"Soups featuring potatoes and leeks are popular in Scotland, where I first tasted this dish in a cozy pub," Laura Sebranek of Green Bay, Wisconsin recalls. "For variety, add a cup of cooked lentils," she suggests.

TOTAL TIME: Prep: 20 min. Cook: 25 min.YIELD:5 servings

Ingredients

2 cups cubed peeled potatoes

1 medium leek (white and 1 inch of green portion), thinly sliced

1 medium turnip, peeled and cubed

1 celery rib with leaves, chopped

1/4 cup shredded carrot

1/4 cup chopped onion

1/4 cup diced fully cooked lean ham

1 teaspoon reduced-sodium chicken bouillon granules

1 tablespoon butter

2 tablespoons cornstarch

1/2 teaspoon salt

1/8 teaspoon pepper

1-1/4 cups fat-free milk

3/4 cup fat-free evaporated milk

Directions

1.In a large saucepan, combine the first eight ingredients and add enough water just to cover. Bring to a boil. Cook, uncovered, over medium heat for 15-20 minutes or until tender.

2. Meanwhile, in a microwave-safe bowl, microwave butter until melted. Stir in cornstarch, salt and pepper until smooth. Gradually add milk and evaporated milk. Microwave, uncovered, on high for 8-10 minutes or until thickened and bubbly, stirring every 2 minutes. Stir into vegetable mixture.
Yield: 5 servings.